© Victoria Kent
Carey Jones
June 22, 2017

Where: Beef & Barley, Chicago

What: A PB&J is a classic belly-filler at any hour, but it gets a major upgrade at Beef & Barley, where chef Cecil Rodriguez coats brioche in a créme anglaise with Combier and orange bitters, with peanut butter and strawberry jelly, all baked bread pudding-style. It’s crisped up on the flattop and topped with fresh whipped cream — an appropriately decadent accompaniment. 

Wash it down with: A “Gun Runner,” with Woodford Reserve Rye, mint, blackberries.

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